Family style meat loaf
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Skim milk |
| 1 | cup | Fresh bread crumbs |
| 2 | teaspoons | Vegetable oil |
| 1 | medium | Onion; finely chopped |
| 1 | clove | Garlic; minced |
| ½ | cup | Finely chopped celery |
| 8 | ounces | Fresh mushrooms; finely chopped |
| 1½ | pounds | Lean ground beef |
| 1 | pounds | Ground veal |
| ½ | pounds | Ground pork |
| 1 | tablespoon | Fresh basil; minced |
| 1 | tablespoon | Fresh parsley; minced |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | Egg whites; lightly beaten | |
| ¾ | cup | Chili sauce divided |
Directions
Heat oven to 400 degrees. Spray jelly roll pan r shallow roasting pan with vegetable oil spray. Combine milk and bread crumbs in a small bowl; set aside. Heat oil in large skillet over medium high heat. Saute onion, garlic, and celery, stirring frequently, until softened, about 2 minutes. Add mushrooms and cook, stirring, until mushrooms are soft and liquid has evaaporated, about 3 minutes.
Combine the beef, veal and pork in a large bowl. Mix well. Add the mushroom mixture, basil, parsley, salt, pepper, egg whites, ¼ cup of the chili sauce, and the bread crumb mixture. Mix just until blended. Spread remaining ¼ cup chili sauce over the top and sides of loaf. Bake in center of oven for 1 hour and 20 minutes, or until an instant-read thermometer registers 170 degrees. Remove from oven and let stand for 10 to 15 minutes. Slice to serve.
Nutritional info per serving: 305 cal; 22g pro, 13g carb, 18g fat(53%), .8g fibers, 80mg chol, 530mg sodium Source: Miami Herald, 12/28/95 formatted by Lisa Crawford